Thursday, November 1, 2007

Pineapple-Jalapeno Cranberry Sauce

This is a great twist on the usual Thanksgiving dish. It really shines, however, on turkey sandwiches the next day. All the sugar in the pineapple really cuts the heat, and just leaves a nice pepper flavor. If you like heat, add Tabasco or use a spicier pepper.

1 can whole berry cranberry sauce
1 can crushed pineapple, well-drained
1 jalapeno chile, minced (seeded if you want to reduce the heat)
2 Tbsp. cilantro, chopped
1 tsp. lemon juice
Tabasco sauce, to taste (optional)
salt and pepper, to taste.

Mix everything together. Let stand for at least an hour.

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